Main menu

Post navigation

Dinner Tonight: Sausage and Veggie Pasty

A pasty (pass-tee) is like a pizza pocket but without the Italian ingredients. I really didn’t want to go to the store yesterday so I started hunting around for leftovers that I could throw together. Then, I remembered Alton Brown’s “A Pie In Every Pocket” episode.

Prep:
Preheat oven to 475 degrees
Prepare pizza dough (recipe to follow)
Peel and dice (very small) the carrot and onion.
Dice the sausage (try to get everything about the same size)
Measure out the rest of the ingredients and set aside.

In a large saute pan heat the oil and cook the onion over medium until soft. Add the carrots and cook for about 5 minutes. Add the salt, pepper and herbs.
Add the sausage and cook just until warmed, then throw in the peas and cook only until they are defrosted.
(Remember we’re putting this in the oven too and we don’t want mushy veggies!)
Set filling aside to cool some.

Cut the pizza dough into 4 equal portions (or more if you want smaller pastys)
Roll each portion of dough into roughly 9×9 square
Place the dough onto your parchment lined baking sheet and fill with about 1/4 cup of the filling and 2 tablespoons of the cheddar cheese.
Paint the inside border of the dough with egg wash and close the dough, folding it across the filling.
Pat the dough and filling and try to squeeze out all the air in the pocket. Seal the pocket by pinching or crimping it with a fork.
Paint the outside of the pasty with egg wash and sprinkle with the leftover cheese

Place on middle rack of oven and bake for 12 minutes.
I made up a Mayo, lemon and tarragon mustard sauce to go with it.
Everyone ate this all up! The 12 year old of the house even ate his crust!